Tuesday, October 23, 2012

Absolutley Amazing Lasagna

This is my favorite lasagna recipe.
It is incredibly yummy!
Amazing Lasagna
1 pound ground beef
6 ounces ground pork (not sausage, see notes)
3/4 cup chopped onion
1 clove garlic, minced
1 can (1 pound) tomatoes
1 can (15 ounces) tomato sauce
2 Tbs. parsley flakes
2 Tbs. sugar
1 tsp. salt
1 tsp.  basil leaves
24 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 Tbs. parsley flakes
1 1/2 tsp. salt
1 tsp. oregano leaves
12 lasagna noodles, cooked & well drained
3/4 pound mozzarella cheese, shredded
1/2 pound cheddar cheese, shredded
1/2 cup grated Parmesan cheese
Cook and stir ground beef, ground pork, onion & garlic in large saucepan until meat is brown and onion is tender. Drain off all grease.
Add tomatoes, break up with a fork if necessary. Stir in tomato sauce, 2 Tbs. parsley flakes, the sugar, 1 tsp. salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350 degrees. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 Tbs. parsley flakes, 1 1/2 tsp. salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.
In un-greased 9x13 pan, layer 1/4 each of the noodles, meat sauce, mozzarella cheese, cheddar cheese and cottage cheese mixture. Repeat the layers 3 times.
Spread reserved meat sauce over top, sprinkle with 1/2 cup Parmesan cheese.
(Lasagna can be covered and refrigerated several hours at this point if desired. Add an additional 10-15 minutes to cook time)
Bake uncovered for 45 minutes
For easier cutting, let stand 15 minutes after removing from oven.
Yield: 12 servings
*My Notes:
Ground pork can be a little difficult to find. You can substitute a mild sausage if you have to. Try a mild Italian sausage, or a mild country sausage.
The cheddar cheese is my addition. We just like it with just a little bit of cheddar!
I use pre-grated Parmesan, I've found a brand I like. When I first started making this, I used the Kraft powdered stuff, 'cause I didn't know there was any different kind. You can use whichever you prefer.
The simmer time of the meat sauce will depend on what type of tomatoes you use. I usually use either petite diced or crushed style of tomatoes.
Start to finish takes about 2 hours. Approximately 1 hour prep/assembly & 1 hour baking time.


  1. Oh Valerie..
    that looks like a delicious recipe!
    I like your addition of the cheddar cheese... that would be a big hit around here!
    Thanks for sharing.

    Smiles :)

  2. Lasagne sure sounds good for today...it is snowing outside. Booo

  3. I will be trying this! I love lasagna and this recipe looks yummy.

  4. Sounds so so good. Pasta is the ultimate comfort food!